Norwegian Trout (Oncorhynchus mykiss) is a sea farmed trout branded as Fjord Trout. Lovingly raised in the pure and cold Norwegian fjords where seawater meets fresh meltwater from the glaciers and snow. Fjord Trout is a premium niche product known for its inimitable “fjord quality”. Norwegian trout is often confused with other red fish species, but distinguishes itself from them in many ways.
Importantly Fjord Trout is more fragile towards higher temperatures than Norwegian Salmon. So to obtain optimal flavour, texture and colour, prepare the Fjord Trout on a low temperature.
Perfect for raw, marinated and lightly cooked dishes, such as tapas, sushi, sashimi, ceviche or tartar. Fjord Trout can handle both intense and sublime flavours, and has proven to be suitable in different cuisines all over the world.
Fjord Trout has a remarkably rich flavour with a pure aftertaste. Unlike freshwater trout, Fjord Trout contains no geosmin, an organic compound that gives the fish a distinctive earthy flavour. Lastly the taste is often experienced as more complex and delicate than other types of red fish, similar to shellfish and crab.